Entree: France – Loire Valley – Andouillette de Jargeau (Coarse pork-and-intestine sausage from Jargeau, pan-seared and served with a mustard cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Total 25 min

Ingredients

- 4 Andouillette de Jargeau sausages, approx. 4.5 oz (125 g) each
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 shallots, minced, approx. 2 oz (60 g)
- 1/2 cup (120 ml) dry Loire white wine (such as Muscadet)
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 2 tbsp (30 g) Dijon mustard or coarse-grain moutarde à l'ancienne
- 1 tsp (5 g) fresh thyme leaves, or 1/2 tsp (1 g) dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish
- Optional: 1 lb (450 g) small new potatoes, boiled and buttered, to serve

Instructions

1. Prick sausages lightly with a fork to prevent bursting. Heat butter and oil in a heavy skillet over medium heat until shimmering.
2. Add andouillettes and cook, turning occasionally, until well browned and heated through, about 12–14 minutes. Transfer sausages to a warm plate and keep warm.
3. Add minced shallots to the skillet and sauté in the rendered fat for 1–2 minutes until translucent but not browned.
4. Deglaze pan with white wine, scraping up browned bits, and simmer until reduced by about half, 2–3 minutes.
5. Stir in cream, Dijon mustard, and thyme; simmer gently until sauce thickens slightly, 2–3 minutes. Season with salt and pepper to taste.
6. Return sausages to the skillet to warm in the sauce for 1 minute. Serve sausages topped with mustard cream sauce and sprinkled with chopped parsley, accompanied by boiled new potatoes or crusty bread.